2022-2023 Catalog 
    
    Jun 15, 2024  
2022-2023 Catalog [ARCHIVED CATALOG]

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CULA 1310 - Fundamentals of Baking


3 Credits
1 Class Hour, 4 Lab Hours

An introduction to the basic principle of baking including formula procedures, properties of baking ingredients, and functions and proper use of bakery equipment. Students present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation.  Prerequisite(s): Co- or Prerequisite(s): CULA 1009   with a grade of “C” or higher.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus





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